Quick Dutch Baby with Pears and Ricotta

30 minutesMakes 4 servings
Dutch babies are the answer for anyone that has ever felt like a short order cook in their own kitchen while preparing a stack of hot pancakes for a crowd. This one-skillet wonder serves 4 and is ready to go all at once. If you’re cooking for a bigger group, double the recipe and use a bigger skillet to yield a heftier result, or just make them in batches!

Ingredients (4 Servings)

3 eggs

¾ cup whole milk

¾ cup all-purpose flour

1 teaspoon vanilla extract

Pinch salt

4 tablespoons unsalted butter

2 pears, thinly sliced

1 tablespoon brown sugar

A few pinches ground cinnamon

½ cup ricotta

Maple syrup

Step 1

Preheat the oven to 400°F. Combine the flour, eggs, vanilla, salt, milk and a pinch of cinnamon in a mixing bowl and whisk until the ingredients are well-incorporated (i.e. no flour lumps).

Step 2

Melt half of the butter in a 10-inch cast iron pan over medium-low heat. When the butter is melted, add the pears, brown sugar, and a pinch of salt. (If you have any lemons or oranges on hand, you can add a little zest to the pan here. It's a super tasty—but not necessary—addition.) Stir gently to coat the pears and cook them over low heat for about 5 minutes. When the pears have softened a bit, pour out the butter but keep the fruit in the pan. Turn the heat up to high, add the remaining two tablespoons of butter and swish around so that the whole pan—sides included!—is coated.

Step 3

Pour the batter over the pears and slide the pan into the oven. Bake for 10 to 12 minutes until that baby is quite puffed up and golden brown. Dutch babies are liable to deflate quickly, so make sure to serve with a few dollops of ricotta and a drizzle of maple syrup immediately!